RECIPES › Lemon Cake Truffles

Lemon Cake Truffles

Name: Lemon Cake Truffles
Prep time: 20 min
Total time: 150 min
Yield: 25
Ingredients: CAKE; 1 package Krusteaz® Meyer Lemon Pound Cake; ¾ cup Water; 10 Tbsp Butter, melted; LEMON GLAZE; 1 pouch Lemon glaze mix, enclosed; ½ cup Sifted powdered sugar; ¾ tbsp Water; ¼ tsp Vanilla; Toppings White dipping chocolate, gold and white sprinkles

A plate of Lemon Cake Truffles topped with gold and white sprinkles.

Savor the bright and tangy essence of lemon in our delectable Lemon Cake Truffles. These bite-sized treats feature a moist crumbled lemon cake coated in a smooth layer of white chocolate and garnished with sprinkles. These indulgent truffles are a burst of citrusy sweetness that will leave you craving for more!

PREP

20 mins

TOTAL TIME

2 1/2 hrs

SERVINGS

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CAKE

1 package Krusteaz® Meyer Lemon Pound Cake

¾ cup Water

10 Tbsp Butter, melted

LEMON GLAZE

1 pouch Lemon glaze mix, enclosed

½ cup Sifted powdered sugar

¾ tbsp Water

¼ tsp Vanilla

Toppings White dipping chocolate, gold and white sprinkles

STEP 1

Preheat oven to 350°F. Lightly grease 8½x 4½x2 ½-inch loaf pan.

STEP 2

In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.

STEP 3

Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

STEP 4

Whisk glaze ingredients together and set aside.

STEP 5

Crumble baked cake into a large bowl until cake is fine crumbs. Add glaze and stir until combined.

STEP 6

Measure 1 heaping tablespoon cake mixture and press together to roll into balls. Set on a parchment lined cookie sheet. Place cake balls in the freezer for at least 1 hour.

STEP 7

Melt white dipping chocolate in the microwave. Dip each ball to coat and place on parchment lined pan. Dust each cake ball with gold and white sprinkles.